CHEF MATTHEW SOLOMONTHE SCOTCHERY

Chef Matthew Solomon’s culinary journey dates back to days in his grandfather’s kitchen, where the interest in all things food and cooking truly began. His career showcases an impressive repertoire, working for legendary names like Chef Wolfgang Puck at Spago and Chef Emeril’s Lagasse at Delmonico. At Mastro’s Costa Mesa Solomon took his first Sous Chef position, eventually moving on as opening Sous at Mastro’s Thousand Oaks, and hopping back to Orange County as Executive Sous Chef for their Ocean Club Newport Beach location.

Even with the extensive restaurant experience Chef Matthew gained through the years, he took to expanding his palate and cuisinal knowledge with summers spent in Martha’s Vineyard and winters in Vail. Even with an offer as opening Sous Chef for Cameron Mitchell’s prestigious Ocean Prime in Beverly Hills and a position with their Boston location’s opening team, Solomon took on his most recent collaboration with longtime friend and colleague Chef Richard Myatt at Orange County steakhouse and libations hub, The Scotchery. Together the duo have crafted a menu that reflects the inspired flavor profiles gained through years of refined training and experience.